The dining outlets comprising Como Dempsey feature some of the most instagrammable restaurant interiors in Singapore. These places are often marked by gigantic light pieces hanging from the ceiling, the effective usage of white as well as a cosmopolitan flair that reflects the international reach of Como Hotels and Resorts.
Como Cuisine is one of the casual dining concepts housed within Como Dempsey. Here, the dishes are curated based on the best that the properties of Como Hotels and Resorts can offer. As such, one finds a lot of Thai, Indian, Italian and even a touch of Bhutanese in the dishes, an ode to Como Uma Paro and the roots of the head chef, Tshering Laden, who herself hails from the thunder dragon kingdom.
Como Cuisine has an eclectic menu that changes between day and night. I was invited over to check out the dinner menu. Many of the dishes here probably can’t be found elsewhere in Singapore. On top of that list is the Bhutanese Momos (S$12). These dumplings which are commonly found in the Himalayas feature thicker skins. In the case of Como Cuisine, the skin is made from a combination of buckwheat flour and wheat flour. It is then filled with a fragrant mix of pork, garlic, coriander and Szechuan pepper.
For something refreshing, the well-dressed Golden Beetroot (S$20) adds a bit of zing to the range of starters with its sour flavor becoming more pronounced with the feta cheese.
Among the starters, my favorite has got to be the Mangrove Crab Salad (S$24) which is Como’s take to Som Tam. Their take is more like an “enhanced” version as it also comes with chunks of mud crab meat. I particularly liked the coconut pieces that’s in this salad. With the distinctly sour dressing, the coconut takes on an almost meat-like role in terms of texture.
Como Cuisine also holds itself well for vegetarians. The Tandoor Cauliflower (S$22) contains the smokiness that one would expect from being roasted over a tandoor oven. Watch out for the nigella yogurt underneath which is best used as like a dip to the crunchy cauliflowers.
For a premium take to biryani, the Lobster Biryani (S$48) satisfies that craving not just in terms of taste but in terms of appearance. It is first served enclosed in house-made naan. Slicing off the topmost layer reveals a generously portioned lobster sitting on a bed of fragrant saffron rice. I can still remember the enticing smell that engulfed the air when the contents were revealed – pure heaven!
An interesting blend of Thai and Indian sensibilities, the Lamb Shank Massaman (S$45) comes served with a side of naan bread. If you like lamb, you’d appreciate the fall-of-the-bone softness of the meat, achieved as a result of braising overnight. The curry is something you’d want your naan to be drenched with, in large portions.
The dessert options at Como Cuisine are as diverse as the hotel chain’s properties. What really got my attention was the Jackfruit Pudding (S$14) which I imagine would be served in places such as Saigon, Phuket or Bali. For this case, the dessert originates from Como Shambala Estate in Bali. Eating this, I can’t help but imagine myself in a spa with the pastry’s delightful mix of ginger and jackfruit flavors. There is even a bit of passionfruit sauce on the side to complete that tropical effect.
If you ever want to feel like you’re dining in some exclusive resort without actually shelling out a small fortune by flying there and checking in to an actual one, Como Cuisine comes close with the diversity of its menu. Within one evening, I felt like I was transported from Bali to Bangkok and even to Bhutan. The restaurant is also notable for having a separate lunch and even brunch menu and I’m curious to head back to check that out sometime.
18A Dempsey Road
Tel: 1 800 304 6688
Sunday to Thursday, 8AM to 10PM
Friday to Saturday, 8AM to 10:30PM